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Lasagna Stuffed Shells

These lasagna stuffed shells are easier than making lasagna but are just as satisfying! @natashaskitchen

Turns out, pregnancy is good for food blogging. August was a rough month for me; food aversions, being beached on the couch most of the day exhausted from first trimester fatigue, and just plain lacking motivation to cook. The second trimester has been beautiful. I’m back. Kind of like “back streets back” alright? I’m craving all sort of scrumptious things and can’t resist the urge to satisfy those cravings.

These beef and ricotta stuffed pasta shells were a product of those cravings; inspired by my favorite lasagna recipe. This is quicker and easier than making lasagna but it’s still just as satisfying! This recipe makes 24 stuffed shells. Shells will fit in a 9×13 pan (6 rows long by 4 rows across) or you can split them up into smaller baking dishes if you want to freeze half for later or deliver some to family or friends.

Ingredients for Pasta Shells:

2 Tbsp olive oil
1 lb lean ground beef
1/2 medium onion, finely chopped (about 1/2 cup)
2 garlic cloves, pressed
1/2 tsp salt and 1/8 tsp pepper, or to taste
1/4 cup red wine (any kind), optional
25 oz jar of marinara sauce, divided
5 oz package of fresh spinach, chopped
16 oz reduced fat ricotta cheese
8 oz (2 cups) shredded mozzarella cheese, divided
2 large eggs
2 Tbsp chopped fresh parsley
2/3 of a 12 oz box jumbo pasta shells (you need 24 shells plus a couple extra in case any break while boiling).

Stuffed Pasta Shells

How to Make Stuffed Pasta Shells:

Preheat oven to 375˚F.

1. Cook pasta shells al dente (firm tender) according to package instructions then drain and re-fill the pot with cold water; set aside. Keeping them in cold water will stop the cooking process and prevent the shells from sticking to each other.

2. In a large skillet over medium heat, add 2 Tbsp oil and saute 1/2 cup finely chopped onion with pressed garlic until softened (4-5 minutes). Add 1 lb lean ground beef and saute breaking up the meat, until meat is fully cooked and browned.

Stuffed Pasta Shells-1

3. Season with 1/2 tsp salt and 1/8 tsp pepper, or to taste. Stir in 1/4 cup red wine (if using) and simmer until wine is almost completely reduced down (3 min).

Stuffed Pasta Shells-2

4. Stir in 1/2 cup marinara sauce and 5 oz chopped spinach and cook until spinach is wilted (3 min) then remove pan from heat to cool slightly.

Stuffed Pasta Shells-3

5. In a large mixing bowl, stir together 16 oz ricotta cheese with 1 cup shredded mozzarella cheese, 2 large eggs and 2 Tbsp freshly chopped parsley. Next, stir in the meat mixture.

Stuffed Pasta Shells-4

Stuffed Pasta Shells-5

6. Pour 1/2 cup marinara into a 9×13 baking dish and spread over the bottom.

7. Drain shells and fill each one with an ice cream scoop of filling (2 rounded Tbsp); they should actually look “stuffed.” Arrange pasta shells cozily into your prepared baking dish and pour remaining marinara evenly over the tops of the stuffed shells (no need for perfection).

Stuffed Pasta Shells-6

Stuffed Pasta Shells-7

8. Sprinkle the top with remaining 1 cup mozzarella cheese, cover with foil (or lid) and bake until hot and bubbly (40 minutes). Remove foil and bake additional 3-5 minutes or until cheese is golden.

Stuffed Pasta Shells

These lasagna stuffed shells are easier than making lasagna but are just as satisfying! @natashaskitchen

You can eat these right away or re-heat them later :).

Lasagna Stuffed Shells

4.9 from 19 votes
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
These lasagna stuffed shells are easier than making lasagna but are just as satisfying! @natashaskitchen
These beef and ricotta stuffed pasta shells were inspired by my favorite lasagna recipe. This is quicker and easier than making lasagna but it's still just as satisfying! This recipe makes 24 stuffed shells. Shells will fit in a 9x13 pan (6 rows long by 4 rows across) or you can split them up into smaller baking dishes if you want to freeze half for later or deliver some to family or friends.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $15-$20
Servings: 24 stuffed shells

Ingredients

  • 2 Tbsp olive oil
  • 1 lb lean ground beef
  • 1/2 medium onion finely chopped (about 1/2 cup)
  • 2 garlic cloves pressed
  • 1/2 tsp salt and 1/8 tsp pepper or to taste
  • 1/4 cup red wine any kind, optional
  • 25 oz jar of marinara sauce divided
  • 5 oz package of fresh spinach chopped
  • 16 oz reduced fat ricotta cheese
  • 8 oz 2 cups shredded mozzarella cheese, divided
  • 2 large eggs
  • 2 Tbsp chopped fresh parsley
  • 2/3 of a 12 oz box jumbo pasta shells you need 24 shells plus a couple extra in case any break while boiling.

Instructions

How to Make Stuffed Shells: Preheat oven to 375˚F.

  1. Cook pasta shells al dente (firm tender) according to package instructions then drain and re-fill the pot with cold water; set aside. Keeping them in cold water will stop the cooking process and prevent the shells from sticking to each other.
  2. In a large skillet over medium heat, add 2 Tbsp oil and saute 1/2 cup finely chopped onion with pressed garlic until softened (5 minutes). Add 1 lb lean ground beef and saute breaking up the meat, until meat is fully cooked and browned.
  3. Season with 1/2 tsp salt and 1/8 tsp pepper, or to taste. Stir in 1/4 cup red wine (if using) and simmer until wine is almost completely reduced down (3 min).
  4. Stir in 1/2 cup marinara sauce and chopped spinach and cook until spinach is wilted (3 min) then remove pan from heat to cool slightly.
  5. In a large mixing bowl, stir together 16 oz ricotta cheese with 1 cup shredded mozzarella cheese, 2 large eggs and 2 Tbsp fresh chopped parsley. Stir in the meat mixture.
  6. Pour 1/2 cup marinara into a 9x13 baking dish and spread over the bottom.
  7. Drain shells and fill each one with an ice cream scoop of filling (2 rounded Tbsp); they should actually look "stuffed." Arrange pasta shells cozily into your prepared baking dish and pour remaining marinara evenly over the tops of the stuffed shells (no need for perfection).
  8. Sprinkle the top with remaining 1 cup mozzarella cheese, cover with foil (or lid) and bake until hot and bubbly (40 minutes). Remove foil and bake additional 3-5 minutes or until cheese is golden. You can eat these right away or re-heat them later :).

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These lasagna stuffed shells are easier than making lasagna but are just as satisfying! @natashaskitchen

Enjoy this my friends and thanks for sharing it with your friends and fam, pinning my recipes, commenting or even just perusing the site. I’m sure thankful for ya!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Genya
    January 30, 2019

    Hi Natasha, I have all the ingredients except shells, could I layer with lasagna noodles instead? Reply

    • Natashas Kitchen
      January 30, 2019

      Hi Genya, I haven’t tried that with this recipe but I think that should work! We do have this awesome Lasagna recipe you can try! Reply

  • Pat Hatwell
    January 19, 2019

    Hi There Sweetie, I have used so many of your recipes, love the way you post with following along photos.
    I plan to make the stuffed shells a day ahead. How will that work with the shells, will they get soggy?
    X Pat Reply

    • Natashas Kitchen
      January 19, 2019

      Hi Pat! I haven’t tried that without baking right away. I assume the shells will try to absorb any moisture. If you experiment, let me know how you liked the recipe Reply

      • January 19, 2019

        I will make the meat portion a day in advance, then mix the cheeses and cook pasta to finish on day of serving…
        thanks, Pat in Naples Fl Reply

        • Natasha
          January 19, 2019

          That sounds like it should work well to make that portion ahead. I hope you love the stuffed shells! 🙂 Reply

  • Elina
    January 8, 2019

    hi natasha, am i able to make the filling the day before? Reply

    • Natashas Kitchen
      January 8, 2019

      Hi Elina, I think that should work just fine 🙂 Reply

  • Jan
    January 1, 2019

    Thanks for this great recipe! I made double the recipe and both pans are just out of the oven. Am I able to freeze one pan after it has been cooked? Reply

    • Natashas Kitchen
      January 1, 2019

      Yes; freeze it after it’s assembled but unbaked. 🙂 Cover with foil and then plastic wrap before freezing and it will last a few months in the freezer. Baking time will increase if freezing; remove plastic wrap and leave the foil on and bake 1 hour then remove the cover and let cheese brown for a few minutes. I haven’t tried freezing it baked, however but assume that it should work also. Reply

  • Anna
    December 18, 2018

    Looks delicious, but hubby and kiddos don’t like red sauces, is there a white sauce (Alfredo maybe) I can use? Reply

    • Natashas Kitchen
      December 18, 2018

      I think this would go nicely with white sauce!! Reply

  • Jess
    December 2, 2018

    Holy smokes. This recipe is epic!!! Reply

    • Natashas Kitchen
      December 2, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Olga
    December 28, 2017

    Delicious!! Just made these, very good!
    Can I add a picture to the review? Reply

    • Natasha's Kitchen
      December 28, 2017

      I’m glad you love the recipe Olga! I would love it if you joined our private Facebook group where you can share your yummy photos!! Reply

  • Alla
    October 16, 2017

    Have you ever made a vegetarian version of this? Do you have any suggestions on substitutions? I was thinking perhaps mushrooms instead of the meat? Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      Hi Alla, I think minced mushrooms could work well here. Eggplant or zucchini might also work well, or a combination of mushrooms and zucchini. You’re making me hungry thinking about that! 🙂 I’m not sure if you would need any wine though with the vegetables, especially mushrooms – they may soak up the wine a bit and taste a little strong. Maybe omit the wine is my guess. Reply

  • Tanya
    September 28, 2017

    Thank you Natasha. Lasagna turn out so delicious, definitely will make it again. Delicious 😁 Reply

    • Natasha's Kitchen
      September 29, 2017

      You’re welcome Tanya! I’m glad you enjoy the recipe! Thanks for sharing 🙂 Reply

  • Esther
    September 14, 2017

    So good!!! First time trying this and turned out great! I’m Ukrainian and often time American recipies don’t taste Ukrainian enough but this is great! I used vegetable stock instead of wine and I don’t think that had a difference. I also kept it in the oven for 5 more minutes. Definitely making this again in the future! Reply

    • Natasha's Kitchen
      September 14, 2017

      I’m glad you enjoy the recipe so much! Thanks for sharing your great review with other reader Esther! Reply

  • GK
    February 10, 2017

    Natasha, do you think I can prep everything and then bake a few hours later? I am wondering if you know how the shells would hold up if its not immediately baked? Reply

    • Natasha
      natashaskitchen
      February 10, 2017

      That should work just fine. The shells will hold up if you want to prep this a few hours ahead and then bake it later. I hope you love it! Reply

  • Melanie
    January 28, 2017

    If you freeze a portion- do you leave off the marinara and cheese from the top before freezing? Can’t wait to try this one! Reply

    • Natasha
      natashaskitchen
      January 28, 2017

      Hi Melanie, I would suggest leaving it on before freezing (the marinara and cheese). Marinara and cheese both freeze, thaw and reheat really well. Enjoy!! 🙂 Reply

  • Olga
    December 20, 2016

    Helo,natasha. I want to make this,but my family is very big,can I make couple layers? Thanks so much for all the good recipes. Merry Christmas and happy New Year,God’s blessings to you & your beautiful family!! 🙂 Reply

    • Natasha
      natashaskitchen
      December 20, 2016

      Olga, I would recommend using two casserole dishes since this recipe bakes best in a single layer. I hope you love the recipe 😀 Reply

  • Ilona
    November 10, 2016

    Hi:) can you prep everything in the dish with the sauce on top and all? Then bake it in a few hours? Reply

    • Ilona
      November 10, 2016

      Also could i use cheese cream instead of ricotta cheese? Reply

      • Natasha
        natashaskitchen
        November 10, 2016

        Hi 🙂 I haven’t tried that substitution so I can’t really say. I don’t think the texture or flavor would be the same and you definitely would not want to substitute it straight across since cream cheese has a much more prominent flavor than ricotta which is pretty bland. I’ve always only used ricotta when making lasagna that is why I would recommend ricotta. Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Yes, that would work just fine 🙂 Reply

  • Alma Sample
    September 4, 2016

    This looks so good Jess. I just love stuffed shells so much!! Reply

  • Luda
    August 29, 2016

    It was yummy Reply

    • Natasha
      natashaskitchen
      August 30, 2016

      Thank you Luda 😄. Reply

  • patsy
    July 11, 2016

    I didn’t see when you add the olive oil. I assume I would saute the garlic & onion in it? Reply

    • Natasha
      natashaskitchen
      July 11, 2016

      Oh goodness I can’t believe I missed that. Yes! That is correct. I updated the recipe. Thank you for asking! Reply

  • heather
    April 7, 2016

    So glad to have found this recipe, absolutely delicious! I did tweek it slightly, used 1/4lb of sweet Italian sausage and 3/4lb hamburger. Also used 32oz of ricotta, huge ricotta fan, and wanted extra shells to freeze. I froze them as is, no sauce, can’t wait to have them again. Reply

    • Natasha
      natashaskitchen
      April 8, 2016

      Hi Heather, I’m so happy you loved it! Thanks for sharing your creative modifications 🙂 Reply

  • ophiacus
    March 28, 2016

    hey my 10 year old daughter had the idea to fill these will a piping bag.( we cut off the tip of a ziplock freezer bag) and it made it a lot easier to fill the jumbo sized shells. Reply

    • Natasha
      natashaskitchen
      March 28, 2016

      I love that idea! So smart! Reply

  • Anna
    February 3, 2016

    Loved this recipe, so I am making it again! This time my in laws joining for dinner and will try it. Didn’t have shells so I used manicotti pasta instead. Thank you for the great recipe! Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      I hope you impressed the in-laws! :). Thank you for sharing your great review! Reply

  • Jennifer
    January 21, 2016

    Hi, my family loves this recipe so I plan to make a big batch and freeze some for later. Any tips for freezing this dish? And how long would I bake it from frozen? Thanks! Reply

    • Natasha
      natashaskitchen
      January 21, 2016

      Hi Jennifer, I haven’t tried freezing it, but I do think it would work as a freezer friendly meal. I would probably add 10 – 20 minutes of baking time if going from the freezer to the oven. Since all of the ingredients are cooked in this recipe, you just have to make sure it’s piping hot when it comes out of the oven. Reply

  • Inesa Lungu
    October 25, 2015

    Delicious!! my husband Enjoyed it!
    Thank You! 🙂 Reply

    • Natasha
      natashaskitchen
      October 25, 2015

      Thank you for writing in and for the great review :). Reply

  • Lesya
    September 22, 2015

    Made this dish multiple times and absolutely love it! Reply

    • Natasha
      natashaskitchen
      September 22, 2015

      I’m so happy to hear that. Thank you Lesya 🙂 Reply

  • Inesa Lungu
    September 11, 2015

    This is DELICIOUS!! I made it tonight and my husband enjoyed it (he hates noodels, shells and all) but he LOVED this lets say there is barley any left. the only thing that i did different is add alittle more cheese on top, because i am a cheese lover 🙂 Reply

    • Natasha
      natashaskitchen
      September 12, 2015

      I’m so happy you both loved the recipe!! 🙂 Reply

  • Alina
    January 9, 2015

    Made these and they were super yummy! Thank you so much for the great recipe! (: Reply

    • Natasha
      natashaskitchen
      January 9, 2015

      I’m so happy you liked the recipe! Thanks Alina 🙂 Reply

  • Adela
    December 5, 2014

    Just made this..sooo good! Everyone loved it! Thanks for the recipe:) Reply

    • Natasha
      natashaskitchen
      December 5, 2014

      I’m so happy to hear that! Thank you for the great review 🙂 Reply

  • Alla
    November 20, 2014

    Made these last night and they were delish!! I didn’t have any fresh Spinich so I used frozen but it was still so good! I’m finally getting over the first trimester blues so this was a perfect hearty dish to satisfy my family. They are so happy I am finally cooking again lol thanks for all the great recipes! Your always my go to when Im stuck thinking of dinner or baking 🙂 Reply

    • Natasha
      natashaskitchen
      November 20, 2014

      I hope you start feeling much better soon. That first trimester is rough. I’m hitting my third trimester and starting to feel tired again, but enjoy your renewed energy and appetite! 🙂 Reply

  • Anna
    November 12, 2014

    Made this for dinner tonight. I used a marinara sauce with mushrooms but otherwise left the recipe unchanged and it was awesome! I have just recently starting using wine to cook with and I agree that it absolutely gives it that special something. Served it with roasted asparagus. Probably should have frozen some as I’ll be eating it for a week, but that’s not really such a bad thing. Reply

  • Yelana
    November 5, 2014

    I tried these last night. I couldn’t find Ricotta cheese in 16oz so I used the 15oz at the store. I think next time I will use more cheese. The wine adds a great flavor though, I think it really gives the recipe something special and I wouldn’t leave it out. Thanks Natasha for another great addition to my cooking repertoire. Reply

    • Natasha
      natashaskitchen
      November 5, 2014

      I’m so glad you enjoyed the recipe 🙂 Reply

  • Olesya
    October 29, 2014

    Natasha,

    I’m new to your website and have really been enjoying your recipes!
    Congratulations on your pregnancy! Do you know who you are having yet? I am also currently 25 weeks pregnant, and I don’t know what it was but as soon as I was pregnant, I was craving so many Russian foods that I grew up with that my mom used to make for us as kids. My sister told me about your site and I’ve been on here every day! Thank you so much for your hard work! You are also an amazing photographer 🙂

    I don’t cook much with wine but would love to try cooking more with it. Do you think a sweet red wine by Tisdale would work for this recipe? What kind would you recommend for cooking? Reply

    • Natasha
      natashaskitchen
      October 29, 2014

      That should be fine, but this recipe will still work fine even without the wine. Thank you by the way for the sweet compliment :). I’m so glad to hear my blog is helping you satisfy your cravings! We just found out and I’m going to announce it on my blog I think tomorrow 🙂 Are you having a boy or girl? Reply

      • Olesya
        October 29, 2014

        I will try without the wine first, I think just to see how it tastes.

        We found our earlier this month that we are having a girl. We are both very exited as this is our first one and my husband loves the name Natasha so we are going with that. 🙂 Reply

        • Natasha
          natashaskitchen
          October 29, 2014

          Awww that’s wonderful! Congratulations!! We are having a girl too :). We’re so excited. Reply

  • Vitaliya C
    October 26, 2014

    Hi Natasha.
    I was wondering can I use any other sauce except the marinara? My husband doesnt like that sauce 🙁 Reply

  • Lynette
    October 20, 2014

    I made these for dinner tonight. I substituted Ground Turkey for the ground beef, and cottage cheese for the ricotta. It was delicious! Will definitely make again! Reply

    • Natasha
      natashaskitchen
      October 20, 2014

      Thanks for the great review Lynette, I’m glad you enjoyed it :). Reply

  • October 20, 2014

    I know you said 24 shells, but about how many does an average person tend to eat? 2-3? Reply

    • Natasha
      natashaskitchen
      October 20, 2014

      Yes, I’d say 2-3. My husband could down 3, while I’d eat 2. 🙂 Reply

  • liliya nozdratenko
    October 17, 2014

    I made this an hour ago. Its soooo good. I love the melted cheese. I added a little more salt then the recipe says. Its very alike to lasagna but I like this stuffed shells even better and its a faster process Reply

    • Natasha
      natashaskitchen
      October 18, 2014

      I’m so glad you enjoyed the recipe. Thank you so much for a great review! 🙂 I agree; I thought it was faster than lasagna too, but just as satisfying. Reply

  • Gosia S
    October 14, 2014

    The stuffing shells part was very messy. Next time I will wait for my mixture to cool off (it will be more solid and therefore easier to be stuffed). Also next time I will cook pasta shorter then instructions on the box – even though I submerged it in cold water, the shells were still falling apart. The stuffed shells were slipping and sliding and falling over in the baking dish (might need some practice here:), but oh boy was the result worth it! Super delicious and will be making these again and again! Reply

    • Natasha
      natashaskitchen
      October 14, 2014

      They can be slippery little things 🙂 I”m so glad you enjoyed the recipe! 🙂 Reply

  • Olga
    October 8, 2014

    Love love love every single recipie you post! Will try making this soon. Looks really good! Reply

    • Natasha
      natashaskitchen
      October 8, 2014

      Thank you so much Olga 🙂 I’m so glad you are enjoying the site and recipes 🙂 Reply

  • Vika
    October 7, 2014

    I want to try this recipe, but was wondering what can I use to substitute wine, or do I just omit it altogether?
    Thanks Reply

    • Natasha
      natashaskitchen
      October 7, 2014

      Hi Vika, the red wine is optional so just leave it out 🙂 Reply

  • Nell
    October 7, 2014

    Congratulations on your pregnancy!
    Do you know who you are expecting?
    This dish was very yummy. Made it last night and we enjoyed every bite of it and went for seconds. Reply

    • Natasha
      natashaskitchen
      October 7, 2014

      Thank you! And I’m so glad you enjoyed the recipe :). We will find out the gender at the end of the month 🙂 Reply

  • S
    October 6, 2014

    I made this dish, but no matter how carefully I followed the recipe, I forgot to add the eggs, Reply

    • Natasha
      natashaskitchen
      October 6, 2014

      I’ve done similar things before 😉 – except it was bigger blunders like forgetting salt! It was probably still good without the eggs 🙂 Reply

  • Thanh
    September 30, 2014

    Okay tell me I’m obsessed with your recipes but I can’t help! These are so amazing! Just made this for lunch and it was freaking good! Thank you thank you thank you! Reply

    • Natasha
      natashaskitchen
      September 30, 2014

      I’m so happy you loved them and thank YOU for the awesome review! 🙂 Reply

  • September 29, 2014

    These look so delectable. I’m a pasta lover so I’ve got to try them. Reply

    • Natasha
      natashaskitchen
      September 29, 2014

      I hope you love them! I’m a pasta lover too 🙂 big time 😉 Reply

  • September 28, 2014

    I love the idea of stuffing shells instead of layering a whole lasagna! These are making me seriously hungry! Reply

    • Natasha
      natashaskitchen
      September 29, 2014

      Long story short…they did not last long :). Reply

  • September 28, 2014

    This looks amazing, definitely easier and better looking than lasagna! Pinning , will try them soon. By the way this pasta sauce is a favorite of mine! Reply

    • Natasha
      natashaskitchen
      September 28, 2014

      Mira thanks so much for pinning. Always appreciated! 🙂 Reply

  • Valya of valyastasteofhome.com says
    September 27, 2014

    What a great idea Natasha!!! I will try to make my recipe in the shells (http://valyastasteofhome.com/lasagna-mushrooms-2). Thanks Natasha! 🙂 Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      That sounds tasty! 🙂 Reply

  • Yelena
    September 27, 2014

    Looks Yummy! My kinda food! Defiantly making these next week! Do you know if this dish would re-heat well? Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      They do re-heat really well. You can either heat them up in the oven covered with foil until hot or microwave them. Reply

  • September 27, 2014

    This looks fantastic Natasah. I’m always up for a good stuffed shells recipe. Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      I never get tired of them either :-). Thanks Norma! Reply

  • alina
    September 27, 2014

    Hi Natasha! I was wondering can you freeze this dish? Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      Yes; freeze it after it’s assembled but un-baked. 🙂 Cover with foil and then plastic wrap before freezing and it will last a few months in the freezer. Baking time will increase if freezing; remove plastic wrap and leave foil on and bake 1 hour then remove cover and let cheese brown for a few minutes. Reply

  • Tanis
    September 27, 2014

    Hi Natasha, I am loving following your blog. I have a daughter with an egg allergy. Do you think this recipe would be fine if I were to omit the egg? Could you suggest another option if you think it needs something to help bind? Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      An egg allergy is tough :(, I’m sorry to hear that. My son was sensitive to eggs for awhile. It’s hard to make that kind of suggestion if I haven’t tested it first to see how it would affect the recipe. I think it would be fine to just leave them out. It would still taste really good 🙂 Reply

  • Vika
    September 27, 2014

    Yummm!! Can’t wait to try this! Been waiting to try stuffed shells for a while now! 😉
    Thanks for this recipe natasha!! Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      Thanks Vika. I hope you LOVE them! 🙂 Reply

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